Vegan morning glory muffins! Easy to make, super most, packed full of healthy veggies and fruit! Delicious muffin recipe perfect for breakfast, snack or dessert!
My morning glory vegan muffins recipe is the best! made with grated carrots, zucchini, apple sauce, coconut, seeds and more…It's a well rounded muffin that’s not too sweet, fibre rich, pretty darn good for you and is really tasty, customizable too!
These muffins take no time at all to whip up in one bowl and then they're baking in the oven making The whole house will smell glorious!
These are definitely healthy morning glory muffins. For this recipe no eggs, or dairy products needed! This muffin is all vegan and chock-full of vegetables!
I really enjoy having these muffins in the freezer for grab and go breakfast or snack on those busy mornings. Awesome for meal prep throughout the week. Adults and kids love them! They Remind me of a cross between carrot cake and a zucchini muffin.
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Ingredients & substitutions:
- all purpose flour: can sub half for whole wheat flour but they will be denser. Have not nested with oat flour, almond flour, coconut flour or gluten free flour (I betcha gluten free would work just fine😊)
- brown sugar: Have not tested with other sugars, coconut sugar etc,...or maple syrup
- grated carrots and zucchini: great texture, tasty and healthy. FYI- I have used a one grated peeled cored apple in place of zucchini👍
- shredded coconut: little tropical hit of goodness
- apple sauce: adds moisture, replaces the eggs and easier to use than ground flax seed eggs
- cinnamon, vanilla extract and orange zest: flavour flavour!!
- baking soda and powder: leavening agent- gives the muffins a perfect rise so they're not heavy and dense
- pumpkin and sunflower seeds: adds great crunch and nutty taste can replace with chopped walnuts or pecans
- Oil: I use grapeseed oil, can substitute with melted coconut oil or olive oil
- salt: makes all the ingredients pop!
- dried fruit: raisins, cranberries or cherries: totally optionally but yummy!
How to make vegan morning glory muffins:
- Preheat oven to 425° grease 12 cup muffin tin with cooking oil spray or line with cupcake liners and lightly spray them.
- In a large mixing bowl add and mix together flour, sugar, baking soda, baking powder, cinnamon and salt
- Add grated carrots, zucchini, coconut, seeds and orange zest. Mix to combine.
- Make a well in the centre and pour in the oil, apple sauce and vanilla. Mix until combined but do not over mix.
- Evenly divide batter between muffin cups. Bake for 5 minutes, reduce heat to 350° continue to bake for 20-22 minutes or until toothpick inserted in centre comes out clean. Remove to cooling rack.
- Enjoy! Serve slightly warm or room temperature (I like little vegan butter on mine😉)
For full ingredients and instructions see recipe card below
Frequently asked questions
Where did morning glory muffins originate?
- Chef Pam McKinstry created the original Morning Glory Muffins back in 1978 from her Morning Glory Café on Nantucket Island. It was made famous in 1981, when Gourmet magazine printed her recipe!
How many calories are in a morning glory muffin?
- All recipes will vary a bit depending on ingredients used. My vegan recipe has 275 calories per muffin.
Pro tips:
- always check to make sure your baking powder and soda are fresh and not expired, other wise your baked goods might not rise properly.
- if using muffin liners, lightly spray liners with cooking oil spray. Muffins will be easier to remove (optional)
- don't be tempted to over mix the muffin batter! Mix until just combined.
- if there isn't enough batter to fill all the cups, fill the empty ones halfway with water. This will ensure the muffins bake evenly.
These morning glory muffins they're:
- vegan
- healthy
- kid friendly
- easy to make
- full of veggies and fruit!
- nutty
- very flavourful!
- customizable
- hearty and satisfying!
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Vegan Morning Glory Muffins
- Total Time: 35 minutes
- Yield: 12 Muffins 1x
- Diet: Vegan
Description
Vegan morning glory muffins! Easy to make super most, packed full of healthy veggies and fruit! Delicious muffin recipe perfect for breakfast, snack or dessert!
Ingredients
- 2 cups all purpose flour*
- ¾ cup brown sugar, packed
- 1 and ½ teaspoon baking soda
- 1 and ½ teaspoon baking powder
- 3 teaspoons cinnamon
- ¾ teaspoon salt
- 2 cups grated carrots
- 1 cup grated zucchini*
- ½ cup shredded coconut
- ½ cup mixed seeds, sunflower and pumpkin*
- zest of one large orange
- 1 cup unsweetened apple sauce
- ½ up oil, I use grapeseed*
- 3 teaspoons vanilla
Optional add ins (pick one):
- ⅓ to ½ cup dried cranberries, cherries or raisins
There a a few substitution options for this recipe any ingredient with* see notes
Instructions
- Preheat oven to 425° grease a 12 cup muffin tin with cooking oil spray or line with cupcake liners and lightly spray them with oil
- In a large mixing bowl add and mix together flour, sugar, baking soda, baking powder, cinnamon and salt
- Add grated carrots, zucchini, coconut, seeds and orange zest. Mix to combine
- Make a well in the centre and pour into oil, applesauce and vanilla. Mix until combined but do not overmix
- Evenly divide batter between muffin cups. Bake for 5 minutes. reduce heat to 350°. Continue to bake for 20-22 minutes or until toothpick inserted in centre comes out clean. Remove to cooling rack.
- Enjoy! Serve slightly warm or room temperature (I like a little vegan butter on mine😉) For step by step photos, tips and FAQ see above post
Notes
- flour: can sub half for whole wheat flour but they will be denser. Have not tested with oat flour, almond flour, coconut flour or gluten free flour
- zucchini: can sub for one peeled, cored and grated apple
- seeds: add chopped walnut or pecans instead
- oil: can substitute with melted coconut oil or olive oil
- to store and freeze: keep covered on counter or fridge for a couple of days (I suggest adding a piece of paper towel as they're very moist) and they're totally freezer friendly!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast & Baking, Snacks & Sides
- Method: Mixing bowl/Oven
- Cuisine: American, Canadian
Jackie
Made these this morning and they are delicious! More proof that you don’t have to give up flavour to be vegan. 😊
Christine Tetreault
Just made these, and they are super delicious, even though I forgot to add the coconut. Bonus points, my house smells sooooo good.
janice
These were a hit! I made them with Bob's Redmill gluten free flour and they turned out almost exactly as the previous time I made them with regular flour. I adapted the spices as I didn't have enough cinnamon. Subbed in some allspice and pumpkin pie spice and they were delicious. I also used avocado oil.
Thank you for sharing!
Joan
These are lovely
Verna
Thanks so much Joan, glad you enjoyed them - feel free to leave a star rating too 🙂
Cheryl
Allergic to apples can I substitute a banana
Verna
Oh I'm sure it would work just fine subbing banana for apple sauce Cheryl- enjoy 🙂 send feedback if you make them!
Lori
If this recipe is doubled, do you think it could be made in a tube pan as a cake? Have you ever tried this?
Verna
Hi Lori, no I have never tried this, if you do let me know how it goes for you 🙂
Michele
Do you squeeze the zucchini after you’ve grated it? A lot of recipes advise to do that before adding to the mixture 🤔
Verna
No need to squeeze it, enjoy Michele!
Michele
Thankyou so much for the tip and for answering my question 🙏🙏🙏
Verna
you are so welcome Michele!! 🥰
Jeanine
Sooooo yummy. I made it with half oat flour and half regular flour and it turned out amazingly.
Verna
Thank you so much, thrilled you enjoyed them Jeanine! Glad to know they work with oat flour too!
Rita
This is my new glory muffin recipe ! So good !
Verna
Thank you so much Rita!!
Suzanna
These are delicious my family loved them alot!
Verna
Oh nice! Super happy you all enjoyed them
Tina
These are so great for my kids lunches!
Verna
Wonderful! Glad they like them.
Michelle
Hi Verna ~ This looks truly fabulous. I can't wait to try it but I want to use a sweetened, chunky applesauce that I have a lot of. How would you adjust the recipe for that? Thanks for any suggestions.
Verna
You really don't need to adjust it at all if you don't want just use your applesauce. The muffin recipe isn't overly sweet to begin with. You could add a wee bit less sugar (1/4 less) if you wanted but I haven't tested it. I hope you enjoy them. Homemade applesauce- YUM!!
MIchelle
Thank you. I'm making these today and will follow your suggestion!
Joan
One of the best vegan muffins I've made. thank you for recipe
Verna
Thanks so much Joan!